FRIED PLANTAINS RECIPE | ALLRECIPES
Fried plantains are a traditional treat in many parts of the world. Try them once and you'll be hooked. Overly ripe plantains work best for this recipe.
Provided by Donna
Categories Everyday Cooking Vegan Side Dishes
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 servings
Number Of Ingredients 2
Steps:
- Preheat oil in a large, deep skillet over medium high heat.
- Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
- Fry the pieces until browned and tender. Drain excess oil on paper towels.
Nutrition Facts : Calories 151.8 calories, CarbohydrateContent 14.3 g, FatContent 11.2 g, FiberContent 1 g, ProteinContent 0.6 g, SaturatedFatContent 1.5 g, SodiumContent 1.8 mg, SugarContent 6.7 g
WEST AFRICAN FRIED PLANTAIN / DODO | VEGETARIAN SIDE DISH
Fried plantain, or dodo, from The Groundnut Cookbook. Great as a starter or side dish, the plantain is flavoured simply with cayenne pepper and a pinch of salt.
Provided by Duval Timothy, Folayemi Brown and Jacob Fodio Todd
Total Time 25 minutes
Cook Time 25 minutes
Yield Serves 4
Number Of Ingredients 1
Steps:
Top and tail the plantains, then make a skin-deep incision all the way along the spine of each one. Open the skin and remove the flesh. Slice diagonally into long discs roughly 1cm in width and 8cm long.
Put the plantain into a large bowl and add the cayenne pepper and a pinch of salt. Gently massage with your hands so that each piece is equally covered with seasoning. Be gentle, because the plantain can turn to mush if too much pressure is applied.
Pour the sunflower oil into a wide frying pan until it’s about 4mm deep (note that when you put the plantain in, the oil level will rise further). Put the frying pan on a medium heat. While the oil heats up, prepare a surface, rack or plate covered with kitchen paper.
When the oil is hot, test it with one of the plantain discs – it should sizzle. Fry the plantain in batches by placing the discs in the frying pan face down, one by one. The oil should sizzle and you will see small bubbles around each disc. If this does not happen, leave more time for the oil to heat up or increase the heat – frying on a very low heat will create oily plantain. Do not let the discs overlap in the pan. It’s likely that you will need to fry them in batches, depending on the size of the pan you use.
After 3-4 minutes, turn over each disc using tongs or a spatula. The plantain should be golden brown on the outside. The thinnest parts, around the edge of each disc, will fry much more quickly, and will therefore crisp up and turn darker. However, the plantain should not char. Fry on the second side for 3-4 minutes.
Remove the discs from the pan one by one when each piece is cooked, and leave to rest on kitchen paper. Serve hot.
Leave the oil to cool, then store in a sealed container. It can be used again to fry plantain and will keep for a long time.
More about "fried plantains near me recipes"
WEST AFRICAN FRIED PLANTAIN / DODO | VEGETARIAN SIDE DISH
From thehappyfoodie.co.uk
Total Time 25 minutes
Top and tail the plantains, then make a skin-deep incision all the way along the spine of each one. Open the skin and remove the flesh. Slice diagonally into long discs roughly 1cm in width and 8cm long.
Put the plantain into a large bowl and add the cayenne pepper and a pinch of salt. Gently massage with your hands so that each piece is equally covered with seasoning. Be gentle, because the plantain can turn to mush if too much pressure is applied.
Pour the sunflower oil into a wide frying pan until it’s about 4mm deep (note that when you put the plantain in, the oil level will rise further). Put the frying pan on a medium heat. While the oil heats up, prepare a surface, rack or plate covered with kitchen paper.
When the oil is hot, test it with one of the plantain discs – it should sizzle. Fry the plantain in batches by placing the discs in the frying pan face down, one by one. The oil should sizzle and you will see small bubbles around each disc. If this does not happen, leave more time for the oil to heat up or increase the heat – frying on a very low heat will create oily plantain. Do not let the discs overlap in the pan. It’s likely that you will need to fry them in batches, depending on the size of the pan you use.
After 3-4 minutes, turn over each disc using tongs or a spatula. The plantain should be golden brown on the outside. The thinnest parts, around the edge of each disc, will fry much more quickly, and will therefore crisp up and turn darker. However, the plantain should not char. Fry on the second side for 3-4 minutes.
Remove the discs from the pan one by one when each piece is cooked, and leave to rest on kitchen paper. Serve hot.
Leave the oil to cool, then store in a sealed container. It can be used again to fry plantain and will keep for a long time.
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